Made a while ago
I learned this recipe from the show French Food at Home.
The tart confit goes surprisingly well with pan-fried pork chop.
A lot of recipes match pork chop with sweet sauce such as apple(fruit) sauce, honey...etc, therefore this sour tasting red onion confit definitely adds a sharp statement to this otherwise very simple and plain pork dish.
Those who like this unusual matching of flavors will like it a lot, those who don't... well.... have someone help you finish this yummy dish!
Below is the beautiful chef Laura Calder's easy recipe~
Confit
* 1 x red onion
* 1 to 2 tablespoons butter
* Salt and pepper
* A splash of balsamic or red wine vinegar (I used red wine vinegar)
Pork Chops
* 2 x pork chops, (with lots of nice fat)
* Salt and pepper
* Pinch sugar
Confit
1. Slice the onions very thinly.
2. Melt the butter in a frying pan, add the onion, season with salt and pepper, and cook gently, stirring occasionally, until soft, about 15 minutes.
3. Add the vinegar and reduce until the liquid evaporates, about a minute. Remove from the heat.
Pork Chops
1. Season the pork chops with salt, pepper and sugar.
2. Fry until golden and cooked through, about five minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.
I learned this recipe from the show French Food at Home.
The tart confit goes surprisingly well with pan-fried pork chop.
A lot of recipes match pork chop with sweet sauce such as apple(fruit) sauce, honey...etc, therefore this sour tasting red onion confit definitely adds a sharp statement to this otherwise very simple and plain pork dish.
Those who like this unusual matching of flavors will like it a lot, those who don't... well.... have someone help you finish this yummy dish!
Below is the beautiful chef Laura Calder's easy recipe~
Confit
* 1 x red onion
* 1 to 2 tablespoons butter
* Salt and pepper
* A splash of balsamic or red wine vinegar (I used red wine vinegar)
Pork Chops
* 2 x pork chops, (with lots of nice fat)
* Salt and pepper
* Pinch sugar
Confit
1. Slice the onions very thinly.
2. Melt the butter in a frying pan, add the onion, season with salt and pepper, and cook gently, stirring occasionally, until soft, about 15 minutes.
3. Add the vinegar and reduce until the liquid evaporates, about a minute. Remove from the heat.
Pork Chops
1. Season the pork chops with salt, pepper and sugar.
2. Fry until golden and cooked through, about five minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.
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